Buffalo Cauliflower Salad

I love Buffalo Style salads. Super spicy sauce, crunchy veggies, and creamy dressing. I feel pretty triumphant about making my own plant based version that I think is even more delicious than the original version. Give it a go and shave off a ton of calories in the process!

THE SAUCE

In a mixing bowl, combine the sriracha and apple cider vinegar and mix thoroughly.

THE CAULIFLOWER

You can prep the cauliflower two different ways. I like to steam the chopped cauliflower for about 5-10 minutes to get it a little tender crisp. You can also directly add the raw cauliflower to the sauce and then bake. Either way its delicious.

If you are steaming, when done, toss the cauliflower in the sauce and add to a silicon baking mat on a cookie sheet. Bake at 350 degrees for 45 minutes, turning over cauliflower about 25 minutes in.

CHOP

Chop the mixed greens, celery, carrots, red onion, cucumber, and tomato and mix together in a large bowl.

TOSS

Once the cauliflower is done baking, set aside about 15 minutes to cool before adding to your salad. Add on top of the greens and veggies and sprinkle the sunflower seeds over the top. I tried to come up with my own dressing for this salad, but using Follow Your Heart’s Vegan Blue Cheese dressing for this really was the best. You can find it in the refrigerated section of most grocery stores. (They also make a delicious Vegan Ranch!)